Classic Banana Bread Muffins Recipe
Banana Bread

Classic Banana Bread Muffins Recipe

  • January 15, 2022

Banana bread is wonderful, but muffins are quicker, more convenient, easily portable, and taste just as good.I’ve been searching for the perfect EASY banana muffin recipe since my daughter, Noelle, began eating solids.These quick and easy banana muffins bake in 30 minutes, so if you need to be in and out of the kitchen FAST (um, don’t we all?This banana muffin recipe requires a handful of basics like flour, sugar, and milk.I love using melted butter in baked goods and though I was afraid these banana muffins would taste too dense without creaming softened butter (which incorporates air), that’s not the case at all.Bananas, vanilla, salt, cinnamon, and nutmeg: These guys lend most of the flavor.I found the muffins to be dry without the addition of liquid, but a couple Tablespoons of milk solved the problem.Use a little fat (butter), brown sugar, and plenty of bananas for lots of moisture and flavor.Peel and break them into chunks, place in your mixer, and beat until mashed.And, to turn these into a scrumptious treat, you could dip the tops of the cooled muffins into chocolate ganache and add sprinkles. .

Banana Bread Recipe [with video]

Banana Bread Recipe [with video]

Banana Bread Recipe [with video]

You can mix everything in one bowl, you can vary the amount of sugar or bananas.The beauty of this banana bread recipe is you don't need a fancy mixer!You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make banana nut muffins instead.Wondering how to freeze, store and thaw your banana bread? .

Banana Muffins Recipe

Banana Muffins Recipe

Banana Muffins Recipe

Soft and moist Banana Muffins with melty chocolate chips are the ultimate treat.They add great moisture and a gooey chocolate chip is the equivalent of melty cheese in the dessert world.While we love banana bread, these muffins bake fast (25 minutes) and the flavor is just as good.If you have overripe bananas and aren’t ready to use them, toss them in a ziploc (peel on) and freeze them for later.Before adding frozen ripe bananas to the recipe, thaw completely at room temperature, or in the refrigerator overnight.Frozen bananas tend to release more moisture so peel and lightly pat dry with paper towels to remove excess liquid.Scoop batter into lined muffin tin, sprinkle with chocolate chips and bake.Since there is no other ‘liquid’ in this recipe, softened butter is needed for a soft and moist crumb.Since there is no other ‘liquid’ in this recipe, softened butter is needed for a soft and moist crumb.Author: Natasha of NatashasKitchen.com Skill Level: Easy Cost to Make: $4-$6 Keyword: banana muffins Cuisine: American Course: Breakfast, snack Calories: 292 Servings: 12 muffins Ingredients 1/2 cup unsalted butter , (8 Tbsp), softened.1 cup semisweet chocolate chips , divided US Customary - Metric Instructions Preheat oven to 350˚ F and line a 12-count muffin tin with paper liners.In a mixing bowl, cream together 8 Tbsp softened butter with 2/3 cup sugar.Add 3 mashed bananas and 1 tsp vanilla extract and mix until blended.Nutrition Facts Banana Muffins Recipe Amount Per Serving Calories 292 Calories from Fat 126 % Daily Value* Fat 14g 22% Saturated Fat 8g 50% Cholesterol 48mg 16% Sodium 215mg 9% Potassium 217mg 6% Carbohydrates 37g 12% Fiber 2g 8% Sugar 20g 22% Protein 3g 6% Vitamin A 300IU 6% Vitamin C 2.6mg 3% Calcium 19mg 2% Iron 1.9mg 11% * Percent Daily Values are based on a 2000 calorie diet. .

Banana Bread Muffins {Easy 30 Min Recipe!}

Banana Bread Muffins {Easy 30 Min Recipe!}

Banana Bread Muffins {Easy 30 Min Recipe!}

This is a basic recipe and you can easily add in your favorite additions from nuts to chocolate chips.This is a basic recipe that lends itself well to additions from nuts to chocolate chips.This recipe is easy to make with basic pantry ingredients you likely have on hand yet comes out flavorful every time.These muffins can be made in batches ahead of time and freeze perfectly for months.Tip: Lightly toast raw nuts before putting them into recipes.Or try coconut, raisins or any kind of dried berry for a fruity twist!Pour batter evenly into prepared muffin tin and bake until fluffy and browned on top!Take care not to over bake; banana bread muffins should extra moist!Do not add extra bananas, this can make the batter too heavy and dense.Do not overbake, ovens can vary so be sure to check muffins a few minutes before they should be done.Keep muffins fresh by storing them in a zippered bag at room temperature for up to 3 days.4.96 from 49 votes Review Recipe Banana Bread Muffins Prep Time 10 minutes Cook Time 18 minutes Total Time 28 minutes Servings 12 muffins Author Holly Nilsson Homemade Banana Bread Muffins are moist and full of flavor!▢ ½ cup walnuts chopped, or pecans optional Follow Spend with Pennies on Pinterest Instructions Preheat oven to 350°F.Whisk together flour, baking soda, salt, and cinnamon in a small bowl.Pour into prepared muffin pan and bake 18-20 minutes or until a toothpick comes out clean.Recipe Notes Use ripe bananas with black spots for the best flavor.Do not add extra bananas, this can make the batter too heavy and dense.Copying and/or pasting full recipes to any social media is strictly prohibited. .

Classic Banana Muffins

Classic Banana Muffins

Classic Banana Muffins

When I pay my visit to our local farmers’ market every Saturday morning, I always feel compelled to swing by the outdoor grocery nextdoor to pickup a basket of bananas.Who can pass up a bargain (and the potential for a delightful week of smoothies and muffins and whatnot) like that?So being that I’m single and usually fail to make it through an entire loaf of bread before it goes bad, I love turning this recipe into a batch of yummy muffins!The flavor in these muffins is perfection, the ingredients are reasonably healthy, the texture is a nice balance between chewy and light, and they are of course deliciously moist.very ripe, mashed bananas (about ) 1/4 cup plain (or banana-flavored) yogurt.vanilla extract (Optional: 1 cups toasted, coarsely-chopped walnuts) Instructions Adjust oven rack to middle position and heat oven to 350 degrees.(For banana bread, grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan.).Combine flour, sugar, baking soda, salt, cinnamon (and optional walnuts) in large bowl; set aside.Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl.Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. .

Basic Banana Muffins Recipe: How to Make It

Basic Banana Muffins Recipe: How to Make It

Basic Banana Muffins Recipe: How to Make It

To ripen bananas even faster, place them in their peels on a baking sheet and warm them in the oven at 250° for 15-20 minutes.Yes!Arrange your cooled muffins in a single layer on a baking sheet and freeze for 30 minutes or until solid. .

Classic Banana Bread Recipe

Classic Banana Bread Recipe

Classic Banana Bread Recipe

Because coconut oil is solid at room temperature, it gives the banana bread a uniquely rich yet buttery crumb.Chock-full of honey and walnuts or chocolate chips and pecans, or just plain and simple, every loaf is as deliciously distinct as the person who baked it, and I'm confident yours ranks among the best.That's all you need to round out the sugar's natural sweetness and coax out some subtle caramelization to really make the bananas pop.That means no weird surprises when it comes to rise or browning; just a simple boost in flavor to the loaf you already love.But liquid oils can sometimes make banana bread feel heavy and wet, or just a touch greasy.If you do happen to have a recipe that calls for butter, try adding a spoonful of coconut oil to the batter to protect your loaf from drying out.Yellow bananas have a mix of sugar and starch that will produce a wonderfully light and fluffy bread, while those that are completely black can make for a dense, somewhat gummy loaf.Since I grew up down south, it's impossible for me to imagine banana bread without pecans, but whether you prefer walnuts or sunflower seeds, be sure to toast 'em up before you get started.Not only does toasting bring out more of their nutty flavor, it ensures the pieces stay crisp despite soaking in a moisture-rich batter.Raw nuts tend to soften over time, turning mealy and damp in the loaf.I'm fond of buying Bob's Red Mill in bulk online, but if you don't mind paying for the convenience, grab whatever brand you find at the store.Banana bread recipes typically call for buttermilk, or else milk and lemon juice, to help acidulate the batter.The final thing you can use to step up your banana bread game isn't an ingredient but a technique: Test for doneness with a digital thermometer.The deep golden color of the crust won't change much after the loaf has baked for an hour, making it hard to track its progress.Sure, the internal temperature that produces the texture you like best may not be the same as mine (I'm fond of how banana bread turns out at 206°F/97°C), but at least you'll never be stuck wondering if your loaf is done or not. .

Leave a Reply

Your email adress will not be published ,Requied fileds are marked*.